Cauliflower Potato Curry with Coconut Milk
This vegan cauliflower potato curry with coconut milk is creamy, aromatic, and easy to make. You’ve probably already got most of the ingredients in your kitchen, so it makes this recipe all the more approachable!
Building on basic Indian cooking principles, I’ve learned a thing or two through creating curries. I absolutely love Indian food and have taken it upon myself to try and learn as much as I can. Even though I’ve shared quite a few recipes with you until now, there are plenty more to come!
This curry is a marriage between a simple curry base and aloo gobi. Aloo gobi literally means “potato cauliflower”. I love a nice rich gravy with the addition of vegetables and vegan proteins like tofu. My vegan matar paneer with tofu is the perfect example!
I originally posted a similar recipe to this one back in 2015, and it needed a bit of a facelift. So, here is a beautiful recreation with some tweaks that makes the flavours deeper, fresher, and richer.
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All the spices used in many of them provide a range of health benefits, and they all help to assist your immunity. In this one, in particular, garlic, ginger, cinnamon, and turmeric are all great for helping fight colds in winter and are anti-inflammatories.
I love it when the ingredients I use in my cooking have a multitude of health benefits!
Some tips to make this cauliflower potato curry
To help you get the best results with this dish, here are some tips:
- The reason the curry takes a while to cook at the end there is because potatoes take longer to cook in an acidic sauce like a tomato sauce. They hold their shape well but need more time to cook. If you’d like to speed this up, you can par-boil them first and then add to the curry. You’ll be able to reduce the cooking time by about 10-15 minutes. Keep in mind though that the cauliflower will be a little more crunchy.
- If you want to keep this nut-free, you can simply add coconut cream instead of coconut milk and cashew blend to the curry. It won’t be as thick and creamy, but the flavour will still be wonderful.
- When I make curries, I always pre-chop and do all the prep before the stove gets turned on. Things can easily burn if you’re trying to multitask when ingredients get added quickly to the pan. Trust me, I know…burnt onions, garlic, and spices anyone? Not that nice!
- The main difference here will be the kind of curry powder that you use. Some are a little sweeter than others, and some have a bolder spice profile. Whatever one you use, it will be wonderful, I promise you.
What to serve with this vegan cauliflower potato curry
This dish serves beautifully with a side of:
- Rice (white or brown)
- A fresh salad
- Pickled vegetables
- Or if you love spicy food, some fresh red chillies or sriracha
What kitchen tools you’ll need to make this curry
Here’s a list of kitchen tools required to make this potato cauliflower curry.
- Sharp chef’s knife
- Chopping board
- Skillet or wider pot with lid
- Wooden mixing spoon
- Fine/Microplane grater for fresh ginger
- Peeler for potatoes
- Measuring cups and spoons
The potatoes and cauliflower are the perfect vegetables to soak up all the deliciousness in the rich masala gravy. Naturally gluten-free, this curry can be an excellent addition to your weeknight dinners as well as leftovers for the next day. In fact, this dish gets better with age. All the flavours deepen and infuse even more overnight.
If you haven’t noticed, I have a few Indian inspired recipes on The Minimalist Vegan, and there are plenty more to come! So if you love these recipes, please let me know what you’d like to see next.
Love Indian food? Some more delicious recipes.
- Creamy Red Lentil Curry
- Matar Paneer with Tofu
- Dal Makhani (Black Lentil Dal)
- Palak Paneer with Sweet Potato
- Roasted Curried Cauliflower with Coconut Rice
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
Cauliflower Potato Curry with Coconut Milk
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
This cauliflower potato curry is rich, creamy, and loaded with flavour. It also happens to be gluten-free, dairy-free, and vegan-friendly.
- 2 tablespoons coconut oil (or neutral oil)
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece ginger, finely grated
- 1 teaspoon garam masala
- 2 teaspoons curry powder
- ¼ – ½ teaspoon chilli powder (depending on how spicy you like it and if you’re curry powder has chilli in it)
- 1 can / 400g / 14.10 ounces diced tomatoes
- 1½ teaspoons salt
- 4 / 400g / 14.10 ounces potatoes, peeled and chopped into bite-sized pieces
- 1 can / 400ml / 13.52 ounces unsweetened coconut milk
- ½ cup / 70g raw cashews*
- 1 small head / 500g / 1.1 pounds cauliflower, cut into bite-sized florets
- A handful of coriander/cilantro, for garnish
- In a large skillet on medium-high heat, add the oil to heat up.
- Once hot, add the onion and sauté for a few minutes until it just starts to brown a little.
- Add in the garlic and ginger, sautéing for a further minute.
- Add in the garam masala, curry powder, and chilli powder, mixing well for a minute. Be careful not to burn the spices.
- Add the canned tomato, then ½ cup / 125ml of water to the can from the tomatoes and the salt. Stir and let simmer for 5 minutes.
- Add in the potatoes and reduce heat to medium, cooking for 10 minutes, stirring occasionally.
- While the potatoes cook, place the cashews and coconut milk in a high-speed blender and blend until smooth. Set aside.
- After the 10 minutes, add in the cauliflower and stir well to coat it in the tomato gravy. Place lid on the skillet and cook for 5 minutes.
- Add in the blended cashew coconut blend to the pan. Give the curry a good stir and cook until the potatoes are done. This will take around 25 minutes. If you find that the curry is becoming too thick and sticks to the pan a little, add a splash of water.
- Adjust seasoning to taste.
- Garnish with coriander/cilantro and serve with your favourite sides like rice and naan.
Cashews: If your blender can’t blend raw cashews to a smooth consistency, soak them in boiling water for 10 minutes to soften them before blending. Make sure to drain the soaking water before adding to the blender.
- Diet: Vegan
Lovely recipe, I’m about to make it for the second time. Leftovers freeze well. Thank you!
So glad you like it! Thanks for the review x
Another great and tasty meal! My daughter chopped the potatoes a bit bigger – haha so we had to cook it for longer. But all in all delicious! And was fun to have a helper in the kitchen! Thanks for another yummo meal Maša!
This made my day! You two are so cute, and I’m so glad to see she can join you in the kitchen now 🥰
This is one of my family’s favorites, I love this recipe! My 12 year-old who discovered a love for Indian food begs me to make this for her!
We like our food on the spicier side, so we added more of the chili powder and other seasonings to our liking. I serve it with a side of Basmati rice and some garlic naan. Thanks so much for sharing this gem with us!
I’m so glad you love it, Kat! Thanks for the review x
Made it for dinner tonight. So delicious and creamy!
Thrilled you enjoyed it, Veronica! Thank you for the lovely review x
Absolutely love this recipe, so easy and so delicious!
Yay! So happy that you enjoyed it 🙂
I love this meal! Do you know approximately how many calories per serving?
Hi Jayden, so happy to hear that! I don’t I’m sorry. You can read more on why here – https://heartfultable.com/nutritional-information/
So good and filling! I will definitely make this again!
Thanks so much for the review, Kathi! Glad to hear you enjoyed it 🙂
I made this tonight – it was a ‘pantry’ meal, to avoid going shopping, so I used dried dried onion/garlic/ginger instead of fresh, and Tabasco sauce instead of chilli. I didn’t have cashew nuts. The cauliflower and potatoes were organic. I added a tablespoon of tomato paste, and the garnish was chopped walnuts as well as the fresh coriander. Delicious.